Easy Baby Kale, Sautéed Shrimp and Avocado Salad
Tender baby kale topped with sautéed shrimp, crunchy cucumbers, radishes and snap peas and creamy avocado with herby green goddess dressing.
Servings: 2
Calories: 238kcal
Ingredients
- 5 ounces baby kale leaves
- ¾ pound shrimp peeled and deveined
- 2 teaspoons olive oil
- ½ cup thinly sliced radishes
- ½ cup thinly sliced cucumbers
- 1 cup whole sugar snap peas
- 1 small avocado or half of a large
- Green Goddess Dressing
- salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper to taste and sauté for 1-2 minutes per side until just opaque and cooked through. Remove from heat and set aside to cool slightly.
- Add a bed of baby kale to individual plates or a serving platter. Top with sliced cucumbers, radishes, avocado and whole sugar snap peas. Arrange cooked shrimp on top and serve immediately with green goddess dressing.
Notes
To save time, use pre-cooked or leftover shrimp.
Salad is best enjoyed fresh, leftovers do not keep well in the fridge.
Nutrition
Calories: 238kcal | Carbohydrates: 9g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 254mg | Potassium: 907mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7639IU | Vitamin C: 101mg | Calcium: 322mg | Iron: 3mg